Kamil Perry
Kraft Singles are a popular processed cheese product manufactured and sold by Kraft Heinz. They were introduced in 1950 and gained popularity due to their convenience and classic American taste. Despite their flavour and appearance, Kraft Singles are not legally considered cheese as they contain less than 51% real cheese. The product has undergone formulation changes over the years, and its packaging and marketing have evolved since its introduction. While it provides protein and calcium, it also contains high levels of saturated fat, sodium, and calories, which can have health implications if consumed in excess. This article will explore the ingredients, nutritional profile, and potential health concerns surrounding Kraft Singles to answer the question: Are Kraft cheese singles healthy?
| Characteristics | Values |
|---|---|
| Calories | 50 per slice |
| Protein | 3 grams per serving |
| Ingredients | Milk, whey, milk protein concentrate, milkfat, sodium phosphate, sorbic acid, paprika extract, pasteurized milk by-products, cheese |
| Processing | High |
| Nutritional value | Contains calcium and protein |
| Health concerns | High in saturated fat, sodium, and calories |
| Antibiotics | Likely to contain antibiotics due to dairy production methods |
| Environmental impact | High environmental cost of protein when eaten in excess |
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What You'll Learn
Kraft Singles ingredients
Kraft Singles are made with real dairy and contain no artificial preservatives or flavours. They are individually wrapped for convenience and can be added to a variety of dishes, including grilled cheese, burgers, and Philly cheesesteak. Each slice contains 50 calories and 3 grams of protein.
Despite being marketed as cheese, Kraft Singles are not legally classified as such because they contain less than 51% cheese. Instead, they are a processed amalgamation of pasteurized milk by-products, fats, thickeners, and cheese flavouring.
- Cheddar Cheese (Cultured Milk, Salt, Enzymes)
- Whey
- Milkfat
- Milk Protein Concentrate
- Calcium Phosphate
- Milk
- Sodium Citrate
- Maltodextrin
- Salt
- Modified Food Starch
- Lactic Acid
- Sorbic Acid as a Preservative
- Enzymes
- Apocarotenal (Color)
- Cheese Culture
The ingredients for the original Kraft Singles American Cheese Slices are similar, with some variations in the order and a few additional ingredients:
- Cheddar Cheese (Cultured Milk, Salt, Enzymes)
- Skim Milk
- Milkfat
- Milk
- Milk Protein Concentrate
- Whey
- Calcium Phosphate
- Sodium Phosphate
- Modified Food Starch
- Salt
- Lactic Acid
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Kraft Singles nutrition
Kraft Singles are made from an amalgamation of pasteurized milk by-products, fats, thickeners, and cheese flavouring. They are processed cheese and contain less than 51% cheese, which means they cannot legally be classified as cheese.
Kraft Singles contain 50-60 calories per slice and 3 grams of protein per serving. They are individually wrapped for convenience and can be added to a variety of dishes, such as grilled cheese sandwiches, burgers, and tuna melts. They are also commonly used to make Philly cheesesteaks, add a twist to ramen, or turn plain fries into cheese fries.
While Kraft Singles are made with real dairy and no artificial flavours or preservatives, they are highly processed and may not be considered a healthy option. Some people may prefer to buy higher-quality cheese slices that are made primarily from cheese rather than milk by-products and additives.
However, Kraft Singles are a convenient and popular option for those seeking a classic American cheese taste and a gooey, melty texture. They are often used to elevate comfort foods and are known for their mild, savoury flavour and smooth, creamy texture.
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Kraft Singles sales
Kraft Singles, the iconic American cheese, has been a household staple in the United States since the 1960s. However, in recent years, sales of Kraft Singles have stagnated and even declined. In 2020, Bloomberg reported a projected 1.6% drop in sales for that year, marking the fourth consecutive year of declining sales. This trend is attributed to shifting consumer preferences, with health-conscious consumers, particularly millennials, opting for artisanal and natural cheeses, such as cheddar and asiago, over processed cheese products.
The appeal of Kraft Singles among modern consumers is eroding due to their prioritization of fresh ingredients and interest in knowing how their food is produced. This shift in consumer behaviour has resulted in a decline in the sales volume of packaged products in grocery stores, while fresh and perishable foods are experiencing significant growth. Additionally, restaurants are also moving away from processed cheese, with some chains removing classic grilled cheeses from their menus in favour of sandwiches featuring artisan cheeses.
Kraft Heinz, the company behind Kraft Singles, has acknowledged the challenges posed by changing consumer tastes and the rise of smaller, organic, and online competitors. Despite about 40% of U.S. households still purchasing Kraft Singles, the brand is struggling to attract the millennial market. Kraft Heinz's general manager of cheese and dairy, Peter Cotter, attributes the sales stagnation to the unique meltability of Kraft Singles, a characteristic that natural cheeses cannot replicate.
To boost sales, Kraft Heinz is focusing on promoting the meltability and creamy smooth texture of Kraft Singles, positioning it as a versatile topping for sandwiches, burgers, and even ramen and fries. Each slice contains 50 calories and 3 grams of protein, with no artificial preservatives or flavours, appealing to consumers seeking convenience and a classic American taste. However, with increased competition from vegan and dairy-based alternatives, Kraft Singles faces an uphill battle in regaining its market dominance.
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Kraft Singles history
The history of Kraft Singles dates back to the early 20th century when cheese was typically transported and sold in wedges cut from large wheels or blocks. In 1916, James L. Kraft, the founder of Kraft Foods, patented a process for creating "process cheese", involving heating and sterilizing cheddar cheese, extending its shelf life and making it more consistent in quality and easier to slice.
In 1935, James' brother Norman, who was head of research at Kraft, began experimenting with creating pre-sliced cheese. Norman's innovation involved pouring hot liquid cheese onto a cold stainless-steel table and cutting it into slices. However, it took another 15 years for Norman and his team to perfect the technology and bring the product to market. They faced challenges with cutting the hot cheese, which were eventually overcome with the use of a chill roll refrigeration method, allowing the cheese to be continuously produced and cut into slices.
In 1950, Kraft introduced Kraft DeLuxe, the first commercially packaged cheese slices, known as \"Kraft De Luxe Process Slices". These slices were not initially individually wrapped, and sales were initially lower than expected. However, in August 1956, American engineer Arnold Nawrocki patented a method for producing individually wrapped cheese slices, revolutionizing the packaging and marketing of Kraft Singles. In 1965, Kraft Singles as we know them today, with individual wrapping, began to appear in stores, offering customers a convenient way to use just one slice while keeping the rest fresh.
Over the years, Kraft Singles have become a favourite in the US, with the brand continuously introducing new varieties and updating its packaging. In 2023, Kraft updated its packaging design, and in 2024, they introduced three new flavours: Caramelized Onion, Jalapeño, and Garlic & Herb. Despite some criticism and debates about the product's classification as cheese, Kraft Singles remain a popular choice for consumers seeking convenience and a classic American cheese taste.
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Kraft Singles alternatives
Kraft Singles are a popular cheese product, but they are not without their critics. With less than 51% cheese content, some people prefer to opt for alternatives with a higher cheese content or other health benefits.
One alternative is to opt for a different brand of American cheese, such as Deli Deluxe, which is also available from Kraft. Horizon Organic Singles are another similar product that offers a better taste and melt than Kraft Singles. Organic Valley is another option, offering a product that is more like cheddar in taste and texture but still melts like American cheese. For those who want to stick with the classic Kraft Singles taste but are looking for an upgrade in quality, New School American Cheese is an option.
For those who want to move away from processed cheese altogether, there are plenty of real cheese alternatives. Cheddar is a popular choice, with young cheddar being the closest in taste to American cheese. For a similar but milder flavour, Provolone is a good option, offering a mild, creamy texture and subtle, buttery flavour. Swiss cheese is another alternative, providing a nutty flavour with slightly sweet notes. For those who like a stronger flavour, Double Gloucester has been suggested as a good alternative, or even a ball of mozzarella. Muenster is another option, offering a similar taste and texture to American cheese.
For vegans, there are now several American cheese alternatives available, offering the same creamy texture and mild flavour as natural cheeses. Nutritional yeast is another vegan option, which can be mixed with other ingredients to create a cream sauce.
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Frequently asked questions
Kraft Singles are made from milk, whey, milk protein concentrate, milkfat, and a host of other ingredients that appear in small quantities, like sodium phosphate, sorbic acid, and paprika extract. Kraft Singles are not legally considered cheese as they are less than 51% real cheese.
Kraft Singles are not considered healthy. Cheese is the number one source of saturated fat, and one of the top sources of both sodium and calories in the American diet. Kraft Singles are also likely contaminated with dioxin and other persistent organic pollutants.
Kraft Singles contain 50 calories per slice.
Some alternatives to Kraft Singles are cheddar cheese, blue cheese, gouda, and brie.
